Easy Eggnog Pinwheels

Celebrate the flavors of the season with eggnog flavored filled crescent rolls!

From what I’ve observed, eggnog is one of those things that a lot of people like the flavor of, but don’t actually like enjoying a glass of it. I remember my first experience with eggnog – it was New Year’s Eve when I was just a kid, and I was at a neighbor’s house. They rang in the new year by banging pots and pans outside when the clock struck midnight, and by enjoying a glass of eggnog.

Honestly, I can see why this drink is only enjoyed around the holidays. It’s not really a drink that I could see anyone drinking year round – especially when it’s warm outside. And while I’ll admit that I can’t really get through a whole glass of the drink, either, I do enjoy the flavors.

It’s kind of funny – in the 5+ years that I’ve been sharing recipes here, I have only shared one eggnog inspired recipe. I guess this is the year of eggnog for me, because I have found myself with 3 different eggnog recipes that I have made! So I am declaring this week a sort of mini eggnog week. I hope you all love the flavors of eggnog, because you are going to get your fill this week!!

Up first is the easiest of the three, and if I’m being completely honest, probably my favorite of the three. These are so addictively good. You have the flaky goodness from the Pillsbury crescent rolls, plus the creaminess of the filling, all coming together to form the perfect little bite. Serve these as a sweet appetizer for your next holiday party, or serve them as a sweet treat for snack time or dessert. You can’t go wrong!

Celebrate the flavors of the season with eggnog flavored filled crescent rolls!

Serves: 24 pinwheels

Ingredients

8 oz cream cheese, at room temperature

½ cup sugar

½ teaspoon rum extract

⅛ teaspoon nutmeg

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

1 cup powdered sugar

1 tablespoon butter, at room temperature

1½ tablespoons milk

Freshly grated nutmeg, for garnish

Instructions

Preheat the oven to 400°F.

In a medium bowl, beat together the cream cheese, sugar, rum extract and nutmeg.

Unroll dough; separate each package into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal.

Spread the cream cheese mixture on top of each of the 4 rectangles. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.

Bake 12 to 17 minutes or until edges are golden brown. Remove from cookie sheet and let cool completely.

To make the icing, combine the powdered sugar, butter and 1 tablespoon of milk. Add more milk until it is thin enough to drizzle over the pinwheels. Drizzle the icing over the pinwheels, then grate fresh nutmeg on top of the pinwheels.

15 Responses to Easy Eggnog Pinwheels

Oh gosh. Pillsbury crescent rolls are one of the greatest creations ever! I wish we had them over here. My mother makes something similar for Christmas and now you have me wishing I was going home for Christmas! Cream cheese + Pillsbury crescent rolls ist just… ugh. SO good!

And what you said about not enjoying a glass of eggnog makes sense. It’s just kind of weird. But I do love the taste in baked goods! (although again, we don’t have eggnog but something called egg liqueur :))

Why wouldn’t you use eggnog in the filling and icing instead of milk? That would produce true eggnog flavor. I can get crescent rolls in sheets; those would be much easier to use than pinching together a regular roll. And the instructions say to bake until the edges are deep golden brown, but the items in the photo look downright pale. Confusing. Hate to be so negative, but this is my first visit here and the content makes me think twice about coming back.

@Marsha, I didn’t use eggnog because I didn’t think anyone would want to buy a whole carton of eggnog to only use 1 1/2 tablespoons. And you could definitely use the crescent roll sheets – I used the regular rolls because that is what I had on hand. Pinching the edges together wasn’t a big deal for me. I did change the instructions in the recipe to take off “deep” so it wouldn’t be confusing. The edges should be brown.